Nutritional Facts

Directions

Preheat oven to 400°. In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.

Bake 35-40 minutes or until golden brown. Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350° remove foil and bake 50-55 minutes longer or until golden brown, or until heated through and a thermometer inserted in center reads 165°.Yield: 2 potpies (6 servings each).

Originally published as Chicken Potpies in Simple & Delicious
March/April 2008, p19

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"This may use packaged ingredients, but it's still much better than any store bought potpie I've tried. I just used normal hash browns in one pie and no potatoes in the other because of a potato allergy."